Heat the vegetable oil in a large heavy-bottomed pan over medium heat until shimmering. Add the diced onion and sauté for about 5 minutes, stirring frequently, until it turns golden and fragrant.
Add the minced garlic and grated ginger to the pan, cooking for another minute until aromatic and fragrant.
Stir in the ground cumin and turmeric, toasting the spices for about 30 seconds until they release their aroma.
Pour in the coconut milk and vegetable broth, stirring well to combine and bring to a gentle simmer.
Add the cubed potatoes to the simmering sauce, stirring to coat, then cover and cook for 10 minutes until they start to soften.
Uncover the pan and add the broccoli florets, stirring to incorporate. Cover again and simmer for another 8-10 minutes until the broccoli is tender but still bright green.
Remove the lid and simmer for an additional 2 minutes to thicken the sauce slightly, stirring occasionally. Taste and add salt as needed.
Garnish with chopped cilantro and serve the curry hot over rice or with naan for a comforting, flavorful meal.
